Growing up in a household of food-loving Italian-Americans, Marissa Landrigan was always a black sheepshe barely knew how to boil water for pasta. But at college, she thought she’d found her purpose. Buoyed by animal rights activism and a feminist urge to avoid the kitchen, she transformed into a hardcore vegan activist, complete with shaved head.
But Landrigan still hadn’t found her place in the world. Striving to develop her career and maintain a relationship, she criss-crossed the U.S. Along the way, she discovered that eating ethically was far from simpleand cutting out meat was no longer enough. As she got closer to the source of her food, eventually even visiting a slaughterhouse and hunting elk, Landrigan realized that the most ethical way of eating was to know her food and prepare it herself, on her own terms, to eat with family and friends.
Part memoir and part investigative journalism, The Vegetarian’s Guide to Eating Meat is as much a search for identity as it is a fascinating treatise on food.
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About the Author
Marissa Landrigan’s essays have appeared in the Atlantic, Salon, Guernica, and Orion, and she runs the food-themed reading series Acquired Taste. She holds an MFA from Iowa State University, and is an Assistant Professor at the University of PittsburghJohnstown.
Table of Contents
Chapter 1 Head Cheese 1
Chapter 2 Al Dente 5
Chapter 3 Meet Your Meat 25
Chapter 4 Cheez Whiz Is Vegetarian 43
Chapter 5 Elk Country, Part I 61
Chapter 6 Strawberry Fields 77
Chapter 7 Chickpeas for Breakfast 93
Chapter 8 Corn Fed 105
Chapter 9 A Seriously Scrappy Flower 127
Chapter 10 Tastes Like Chicken 143
Chapter 11 How to Dissect a Chicken 151
Chapter 12 Definitely Not June Cleaver 165
Chapter 13 Precocious Squash 173
Chapter 14 Elk Country, Part II 189
Chapter 15 From Scratch 207
Epilogue: Making Meatballs 221
What People are Saying About This
"In the Vegetarian's Guide to Eating Meat, Marissa Landrigan takes on her food choices with eyes wide open, no blinking ... A fresh, intimate look at what it means to eat well in America."—Sherrie Flick, author of Whiskey, Etc.